Ingredients
1/2 cup Onions, diced
4 cups Potato, chopped
3 cups Carrots, chopped
6 cube Chicken Bouillon Cubes
3 3/4 cups Water
12 ounces Evaporated Milk
2 tablespoons Salted Butter
1 cup (optional) Grated Cheddar Cheese
Preparation
Fill pot with water and Bouillon cubes and add onions, potatoes, and carrots. Bring to a boil and then lower to medium heat. Let cook for 20-30 minutes, stirring occasionally (add water if needed).
Once vegetables are cooked through add entire pot to bowl and mix on low until blended together.
Add butter and milk (and cheese) one by one to mix until soup is smooth.
Serve hot or cold.
